Colman’s Mustard was first manufactured in the UK in 1814 by Jeremiah Colman. In 1866, Her Majesty Queen Victoria granted the company its Royal Warrant as manufacturers of mustard to Queen Victoria. Today, Colman’s is still used by the British Royal household.

Colman’s is tangier than the bland American mustard (I’m not American born, gentle reader, and since my youngest days in Uruguay we’ve had access to fine European food products and yes… we like’m spicy!). Recently I came across Colman’s (their hechsher is from the London Beth Din) at a local supermarket, here in Brooklyn; I picked up both their regular Mustard and the Double Superfine Powder Mustard.

As you can see, the bottle on the left got quite a bit of use...

SYR used the mustard in one of her delicious chicken recipes:

SYR’s Orange, Honey, Mustard Chicken

Ingredients

4 filets chicken breast trimmed (approximately 2 lbs.)

Marinade

½ cup honey

½ cup orange juice

4 tablespoon. olive oil

2 tablespoon balsamic vinegar

¼ cup Coleman’s mustard

½ tablespoon fresh rosemary

1 clove garlic – minced

½ teaspoon paprika

½ teaspoon salt

¼ teaspoon freshly ground pepper

¼ teaspoon cayenne pepper

Delicious is an understatement!

Directions

Marinade Prep

Whisk together all ingredients. Store approximately 5 tablespoons of marinade in second baggy. Add breasts and put in plastic zip-lock bag with remaining marinade. Refrigerate for 2 hours or more (more flavorful when marinated overnight).